Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling

How nice to make these fragrant pandan snow skin mooncakes for Mid-Autumn Festival? It's fun and divinely tasty. Step-by-step photos are in the recipe below.

Mid-Autumn Festival (aka moon festival or mooncake festival, 中秋節) is one of the important festivals in Chinese calendar. I’ve grown up from a family that would have store-brought mooncakes every year. Since I moved to Australia, I’ve been pondering over the idea of making my own mooncakes. After many years, I made some traditional and trendy ones finally.

Coconut milk and pandan juice often go well together in making Chinese dessert. Off I went with this idea and made these mini snow skin mooncakes for our church gathering.

The smell, taste and colour of both coconut milk and pandan are very unique, that you hardly find any other things to replace them.

Fresh pandan leaves are not common here. I could source some frozen ones though, and was glad that it was a big hit in our gathering.

Mix milk, condensed milk, pandan juice and oil together. Pour into the flour mixture and stir to combine. Drain through a fine sieve into a large and shallow pan.

Steam the batter in a wok over medium-high heat, for about 15 to 20 minutes. Try a bit of the dough. If it doesn’t have any raw flour taste, it’s cooked through. Remove from wok and let it cool down. Scrape the dough out onto a plastic board or a kitchen benchtop lined with plastic film. Lightly knead by hand until smooth. Cut dough into 16 portions, 30 grams of each.

Wrap each filling ball with a dough portion. Roll with your palms and lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place into a mooncake mould. Press to print the pattern. Repeat this step until finish all the dough and fillings. Store the mooncakes into an air-tight container. Put kitchen paper on top to prevent any condensed water dropped on the mooncake surface. Refrigerate overnight. Enjoy.

How to make pandan juice:

Rinse 4 pieces of pandan leaves and wipe dry. Roughly cut into smaller sections. Use an electric food processor to process the leaves with 4 tablespoons of water until finely cut.

Transfer to a filter paper. Squeeze out the pandan juice. Then measure out the amount yielded by the recipe. The rest of the pandan juice can be stored in fridge with cover for up to a few days.

Notes：

How to prepare cooked glutinous rice flour: Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.

If you don’t have a mooncake mould, you can use a jelly mould or any other mould that comes in handy to you.

If pandan leaves are not available, you can replace it with milk.

Add more pandan paste if you like a deeper colour.

When the dough is still hot, it seems to be quite oily. Don't worry. It won't be greasy at all, when it cools down completely.

The snow skin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!!

On Fridays, I share my favorite food finds in a series called Food Fetish Friday - and I love this post so I'm featuring it as part of today's roundup (with a link-back and attribution). I hope you have no objections and thanks so much for inspiring me...

Hi Christine,I've seen in other recipes that they require to use koh fen for the snow skin. Does this recipe actually use glutinous rice flour and not koh fen? Also, how long in advance should we make this in time for Moon Festival?

Hi Christine,Based on your delicious Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling photos, we'd like to invite you to submit your food photos on a food photography site called http://www.foodporn.net so our readers can enjoy your creations.It is absolutely free and fun to make others hungry!Thanks :)

Koh fen is already cooked glutinous rice flour. So you don't need to steam it. Just follow the instructions on the packaging of koh fen, then add other ingredients you like, for an example, pandan juice. And then knead into a dough. Wrap fillings inside.

I found that you have used corn flour in another recipe of yours, "Ice skin mooncake with custard filling". So I am just wondering if i'm able to use potato starch to replace corn flour in that recipe. I merged both the questions here because I can't seemed to comment on the other recipe page. Sorry if its confusing! Happy Mid-Autumn Festival to you! :)

Hi christine, your mooncakes look good. Wld like to try to make it. If I don't put pandan paste/essence, will it affect the mooncake taste? Should I put a bit more pandan juice instead to make up for the lack of pandan paste/essence? If yes, how much pandan juice should I put altogether? Thanks.

If not using the pandan paste, it won't affect the end products at all. It only helps to increase deeper colour and fragrance.If you only use freshly squeezed pandan juice, you can add any amount to your liking, just subtract/take out the same amount of milk. That's easy.

OMG wow :) You are too talented Christine! I've never thought of and don't think I will ever be able to make moon cakes and definitely not pandan flavoured ones hehe but these look so so so delicious :D you're family is so lucky to eat these ~

Happy Mid-Autumn Festival :-)Thank you for posting this recipe.. They turned out really, really well. I'm especially grateful that you made it easy for a complete beginner like me to understand the recipe :-) But the 190mls of milk made the dough very, very sticky.. Should I lessen the milk?

So glad that you made it and liked this recipe.The moist including the milk is for keeping the dough soft for days . I won't recommend to reduce any milk. If you find the dough is too sticky to handle, wear plastic gloves and roll the dough on a plastic board. It's much easier to work with.

I have a quick question, how can I prevent contamination from handling this product (aside from wearing gloves) since the 'dough' is already cooked when I put the filling in? Is there an extra step I can take just to ensure that what I will be serving is germ-free?

Hi Christine,I just got your cooking book but there arent moon cake recipes and some recipes which I like in there. How many cooking book you have? Thanks Christine and Happy New Year to you and your family

Hi Christine!Thanks a lot for sharing this recipe. Totally brightens up my day when i see my snow skin mooncake turned out good! :)Just want to ask you, what's the difference between this recipe and the Ice-skin mooncake (http://en.christinesrecipes.com/2009/09/ice-skin-mooncakes-with-custard.html) you shared before this?

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